Smoked

295 tins in stock.

The fish cold- or hot-smoked before packing, usually in oil; smoke changes the flavor more than any other pack and is the friendliest for a doubter. About 295 tins, trout, salmon, mackerel, mussels and more. Flaked into scrambled eggs, mashed on toast, or on a cracker with cream cheese.

Mostly, in this set

Sprat44

Sardine34

Trout26

Herring24

Mussel24

Tins that eat this way

Smoked MusselsPatagonia Provisions→Pаck 4 Smoked Sprats in OilRiga Gold→Co - Smoked Sockeye Salmon Tin→Smoked Salmon in Olive OilComur - Fábrica de Conservas da Murtosa→Beechwood Smoked Limfjord Blue MusselsFangst→Smoked sardines with lemonDon Reinaldo→Smoked Azores MackerelCasa Do Portinho→Smoked Whitefish with Lemon and DillGreat Lakes Tinned Fish→Smoked Herring Fillets in Vegetable Oil, 6.7 oz (190 g)Rügen Fisch→Co - Smoked King Salmon Tin→Smoked Salmon in Extra Virgin Olive OilPorthos→VARKA SMOKED TUNA WITH LENTILS 160gVarka→Smoked Mussels in Oil with Lemon 120gBanga→Chargrilled Smoked Sardine Tails in EVOOGüeyu Mar→Smoked Riga Sprats in OilBaltic Gold→Smoked Sole in Olive OilComur - Fábrica de Conservas da Murtosa→Smoked Sprats in Olive Oil, Clear TopRiga Gold→Smoked Cod Liver 'Torske Lever', Fangst, IcelandFangst→Smoked Anchovy Fillets (Roland)Roland→Smoked oystersDon Reinaldo→Smoked HerringWildfish Cannery→Hardwood Smoked Rainbow Trout in Olive OilFishwife→Hot Smoked Atlantic Mackerel FilletVici→Smoked Octopus (Limited)Wildfish Cannery→